Adapted from chefs Matt and Emily Hyland of Emily, a pizza restaurant that proudly serves Myers Produce. As Matt says, “Kale is a big order during the season. Brooklyn loves kale!” Yields enough for 2 to 4 servings.

4 cups loosely packed baby kale or shredded kale leaves

½ cup dried cherries, chopped if large

¼ cup (1 ounce) finely grated Pecorino Romano cheese

¼ to ⅓ cup Sherry vinaigrette (recipe below)

Toss the kale, cherries and the cheese together. Drizzle with the smaller amount of dressing, and toss. Add more dressing if the salad seems too dry.

Sherry vinaigrette

This recipe makes about 1½ cups of vinaigrette, more than you will need for your salad. Store any leftover dressing in the refrigerator.

¼ cup sherry vinegar

1 tablespoon lemon juice

1½ teaspoons soy sauce

1½ teaspoons Dijon mustard

1½ teaspoons salt

1 tablespoon fresh thyme leaves

1 cup extra-virgin olive oil

¼ cup minced red onion

Additional salt and freshly ground black pepper, to taste

Using a blender or handheld immersion blender combine vinegar, lemon, soy, mustard, salt, and thyme leaves and blend until the thyme is completely puréed. With the blender running, slowly pour in the oil. The dressing will lighten in color and thicken. Add the onion and pulse the blender a few times to combine everything.

Taste and adjust salt and pepper to taste, remembering that the salad contains cheese, which will add a lot of saltiness to the dish.